Servings: 6
Start to finish: 55 minutes
2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon sea salt
½ teaspoon turmeric powder
¼ teaspoon ground cinnamon
2 cups crushed tomatoes
½ cup heavy whipping cream or sour cream
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared naan bread
Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Sautee onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to “toast” the spices.
Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
To use: Preheat oven to 400 F. Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a ½ inch border around the edge. Sprinkle the top with more grated cheese. Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.
Nutrition information per serving: 490 calories; 227 calories from fat; 25 g fat (13 g saturated; 0 g trans fats); 92 mg cholesterol; 975 mg sodium; 41 g carbohydrate; 4 g fiber; 7 g sugar; 28 g protein.
Elizabeth Karmel, Associated Press
